I have quite a few pasta salad recipes. But I love this one for its simplicity. I also love the addition of jarred roasted red peppers (easy, quick way to bring big flavours to the dish) with goat cheese and pine nuts.
My Latest Pasta Salad
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
- For the Vinaigrette:
1/4 cup freshly squeezed lemon juice
1 TBSP red wine vinegar
2 TBSP dried oregano
1 1/2 tsp kosher salt
2 tsp sugar
3 garlic cloves, pressed
1 TBSP Dijon mustard
1/2 tsp freshly ground black pepper
1 shallot, thinly sliced
1/3 cup olive oil
- For the Pasta Salad:
1 lb dry pasta, such as penne, rotini
1/2 English cucumber, seeded and diced
1 pint cherry tomatoes, halved
1/2 cup pitted kalamata oils
1 cup jarred roasted red peppers, sliced
1/4 cup fresh herbs, chopped, such as parsley or basil
small package of goat cheese, crumbled
1/2 cup roasted pine nuts
Directions
- For the vinaigrette, combine all the ingredients in a jar or a container with a lid. Shake vigorously until emulsified.
- Boil pasta to al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process. Drain well. While pasta is still warm, dress it with the vinaigrette prepared in step 1. Then add tomatoes, peppers, cucumbers, fresh herbs and olives. Season with more salt and pepper to taste.
- Garnish with goat cheese and pine nuts just before serving.
